Some Kind of Fusion Take Out

Happy Memorial Day! Have a mojito, kick back and enjoy your BBQ’s!

The recipe I have for you today was kind of a random experiment. I was wondering how I could make fake out Chinese food – you know the brown sauce chicken with uniformly chopped veggies? Well, it turned into something completely different, but amazingly delicious. I did use quite a bit of help from Trader Joe’s as far as ingredients go, and I’ll try my best to have substitutes listed. Like their Sweet Chili Sauce – I know they have similar sauces in the international aisle of regular grocery stores! You’ll probably have to hit up that aisle anyway for light coconut milk. So try to find a similar match! It looks kind of like duck sauce (with a kick).

I used light coconut milk, which gives the dish a nice subtle sweetness to offset the spicy chili sauce. It tastes nothing like Chinese take out, with the coconut milk it gives it a Thai flavor. Speaking of Thai – if you have Thai basil handy, feel free to chop some up and throw it in!

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Coconut Chili Turkey with Veggies
(Serves 4)

1 lb. lean ground turkey
1 medium yellow onion, chopped into 1/2″ pieces
1 c. carrots, chopped (about 3 carrots) into 1/2″ pieces
1 bell pepper (color of your choice), chopped into 1/2″ pieces
1 c. celery, chopped (about 3-4 stalks) into 1/2″ pieces
1 can light coconut milk
1/3 c. sweet chili sauce, from Trader Joe’s OR a similar sauce OR 1/3 c. duck sauce with 1/4 tsp. red pepper flake
2 tbsp. Trader Joe’s Soyaki Sauce OR 2 tbsp. soy sauce, 1 tsp. grated ginger, and 1 clove minced garlic
1 tbsp. cornstarch
Salt and pepper to taste
Sesame seeds & scallions for garnish (optional)

In a large frying pan over medium heat, put in the ground turkey and veggies. Sprinkle with salt and pepper. Cook until the turkey is no longer pink and veggies start to become tender, about 15 minutes. Add in coconut milk, sweet chili sauce, and Soyaki sauce (or substitutes). Cook the mixture about 5 more minutes.

In a small bowl, mix cornstarch with 1 tablespoon of water until it’s dissolved. Pour into frying pan with all the other ingredients, stir well. Cook for about 10 minutes until the mixture is bubbling and becomes thick. Use salt and pepper to taste.

Serve over rice, rice noodles, or quinoa. Sprinkle with sesame seeds and sliced scallions for garnish.

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